Individual Chocolate Ice Cream Cakes (Vegan, GF).

Disclosure: This post is sponsored by PASCHA Chocolate. As always, all opinions are my own. Thank you for supporting the brands that support my blog!

What says holiday time more than a rich, decadent, chocolate dessert?

I love the holiday season. And I really love holiday baking. There’s nothing more festive than baking up delicious treats while listening to Christmas carols on the radio.

One way that I make my holiday desserts a little more special is to make them with the very best ingredients – like the very best chocolate! Doing that results in a truly decadent, delicious dessert that’s just right for this festive season.

PASCHA Chocolate chips are so rich and so wonderfully chocolatey – they’re just the thing that’s needed to take your holiday desserts over the top.

I love the 85% bittersweet dark chocolate chips – they are my absolute favorite. I’m a dark chocolate fan, and these chips are wonderful – nice and dark, but not bitter at all. And one of the best things about baking with PASCHA Chocolate is the fact that all of their products are made in a dedicated allergen free facility. That brings me such peace of mind – with all of Baby Bee’s tree nut allergies, I can’t take any chances on chocolate that’s not produced in a safe facility.

These individual ice cream cakes are so nice for dessert on Thanksgiving or any other holiday. I love little individual desserts for parties – they just add an element of fun. These cakes get a double dose of PASCHA Chocolate goodness – 85% chocolate chips go into the cake, and they are also melted into a rich sauce that is drizzled over the top.

Spread the batter into the prepared pan. Bake at 350 degrees for about 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely. Once cool, use the parchment paper to lift the cake out of the pan and move it to a flat surface.

Use a 2½ inch biscuit cutter to cut out circles from the cake. You should get 8 circles.

Before serving, set the ice cream out so that it softens slightly. Microwave the ½ cup of PASCHA Chocolate chips for one minute, then stir. Microwave on 15 second intervals until all melted, then stir until smooth.

Before serving, assemble the dessert: Place one circle of cake on each plate, then top with vanilla ice cream, then top with another circle of cake. Drizzle the hot chocolate sauce on top.

Serve immediately.

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Thank you to PASCHA Chocolate for sponsoring this post, and for making such delicious, allergy friendly chocolate.

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.